This recipe for homemade pizza dough is the best way to have New York style, thin crust pizza at home. It combines a long cool rise and high-protein flour to produce a chewy, well browned crust that can be stretched thin easily. (If you’re looking to turn this into an actual pizza, I have a separate New York style pizza recipe.)
What makes a good homemade pizza dough?
I have tried probably every homemade pizza dough known to man. After combining elements of recipes from the Pioneer Woman and America’s Test Kitchen, this recipe was born. I was primarily looking for a dough that could be stretched thin. This is really important for a thin, New-York style pizza. A good homemade thin crust pizza also bakes all the way through and has a crisp bottom. (Have you ever made a floppy, doughy homemade pizza? I have! It’s gross.) I wanted a lot of flavor, a crust that would brown, and a relatively simple method. This recipe accomplishes all of that!
When you look over this recipe, it may seem like there is a lot of sugar. Don’t worry, the dough won’t taste sweet. That’s because as the pizza dough sits in the fridge during its long rise, the yeast will consume some of that sugar. Whatever remains is helpful in browning the crust and adding flavor. Don’t reduce the sugar in the recipe!
How long should the dough rise?
An essential part of this recipe is the 1-3 day rise. Part of that is due to the amount of sugar in this dough. Without that long rise, the dough will be overly sweet. More importantly, the rise allows the dough to be very stretchable and easy to work with. Without it, the dough will spring back on you and be too difficult to stretch out into a nice, thin crust. But if you let the dough rise an instructed, it will be easy to work with and pull as flat as you want. If you have any trouble getting it thin, just let it rest on the counter for ten minutes, and pull again.
How to use homemade pizza dough
I like this dough recipe for pizza (duh), pizza rolls, and breadsticks..
To make a thin crust pizza with this recipe. Remove the dough from the fridge after its 1-3 day rise. Divide in thirds and place on a floured surface on the counter. Lightly cover, and allow it to rest at room temperature. Lay out three sheets of parchment pape, sprinkle them with cornmeal, then start stretching out your pizza dough into your desired shape. Continue with your favorite sauce and toppings. (I bake at 500 degrees for 11 minutes on a pizza stone that has been preheated for 1 hour. I usually bake my favorite wing recipe while the stone is there heating up.)
To make a pizza roll, just stretch some of the dough into a rectangle, top with cheese and a topping or two, and roll up. Brush with egg wash and bake at 400 degrees for 40 minutes. Half of this recipe will make a family sized pizza roll.
If you are using the dough for breadsticks, remove it from the fridge, divide into small balls and let them rest on the counter for 30 minutes. Then pull them into the desired shape and brush them with a blend of melted butter and minced garlic. (2 tablespoons of butter to 1 clove of garlic.)
Is this an easy recipe?
Yes! The food processor is the key to make this recipe easy. There aren’t many ingredients, and not much hand kneading. The only thing is that this recipe needs a lot of time. There’s the long rise, and then the long preheat of the pizza stone once it comes time to actually turn this dough into pizzas. It also make a mess of flour once you remove it from the fridge and start shaping it. But it is definitely easy.
Here is the recipe, and a step by step video:Print
Homemade Thin Crust Pizza Dough
Make this pizza dough at least one day ahead for a stretchy, thin pizza crust
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 small pizzas 1x
- Category: Appetizer, Main Course
- Cuisine: Italian
- 4 cups bread flour
- 2 1/2 tablespoons sugar
- 3/4 teaspoons yeast (SAF instant brand is best)
- 1 3/4 cup water (cool or room temp.)
- 1 1/3 tablespoons olive oil (vegetable is fine too)
- 2 teaspoons salt
- In a food processor, combine the flour, sugar, yeast, and water. Allow to sit a minute or two to hydrate all the dry ingredients.
- Add the salt and oil and knead the dough in the food processor. Run it for 30 seconds, then let the machine rest a minute. Run it another 30 seconds. Check the dough for a stretchy, translucent quality “windows”. If they have not developed, knead in the the machine for another 30 seconds.
- Remove dough from machine and place in lightly oiled bowl. Cover tightly and refrigerate for at least 24 hours and up to 3 days. Allow to come to room temperature before using.
This recipe will make 3 thin-crust pizzas that fit on a standard sized home pizza stone.